I’ve always considered ravioli a treat. I used to ask my mom to make these for me on my birthday. Making ravioli by hand is fairly easy, although it can be time consuming. The dough is a simple pasta dough and the filling can be almost anything that floats your boat.
That said, there are a few special ingredients and tools required. For the dough, you will need semolina flour, which can be found at most health food stores with a bulk section. To roll out the dough, you will need a long wooden rod about 1/2″ in diameter. This can be found two ways. Any high-end cooking store will have a long specially designed, extremely expensive tapered rolling stick. Or you can go to any hardware store and buy a 1/2″ diameter wooden dowel that is about 3 1/2-4 feet long for far less and that works just as well. Your decision. To cut out the ravioli you can also buy fancy special cutters or use a drinking glass dipped in flour to make the cuts and a fork to seal the edges. The fancy cutters do it all in one step, which is helpful. (My wife put the ones pictured below in my Christmas stocking one year.)
For the dough, measure out four cups semolina flour on a large stable flat surface. Form into a mound with a well in the center much like children, and some adults, do with their mashed potatoes. In the well crack two eggs and beat until smooth. Add a pinch of salt and bring the flour into the egg. Mix well. Slowly add lukewarm water and knead until dough is smooth and elastic.
Divide the dough into three equal pieces.
Roll out the dough into a circle as thinly and evenly as possible. By moving the position of your hands more or less force can be applied.
Once the dough is a large sheet, roll it up on the rolling stick. With a firm push, roll the stick three to four times across the counter letting the dough flap back and forth. Unroll the dough and turn it a quarter of the way around. Roll it back up on the stick and push it across the counter again. Continue to turn the dough, quarter turn and roll it until it becomes extremely thin. If the dough gets sticky add a little flour as you go. Repeat with two other pieces of dough.
Space spoonfuls of filling across the dough sheet leaving about 1 1/2 inches between each one.
Fold the dough over until the filling is evenly covered.
Cut out the ravioli and place on a plate or baking sheet dusted with corn meal. Continue to place filling and cut the pasta out until the sheet is done. Much like biscuits take the left over and roll it out again and then stuff it again until all the filling is gone. Any leftover pasta can be sliced into shapes and cooked along with the ravioli, kind of like this. The ravioli can be frozen and cooked later or cooked immediately in boiling salted water. They take about 8 minutes to cook.
greg, you make this look so easy! i’ve always wanted to try making homemade ravioli… and i think i smell another culinary experiment around the corner. 🙂 thanks for sharing!
Definitely experiment!
How awesome! Great post.
Yummy! Here’s a filling you might want to try: sauteed onion, spinach, and feta cheese.
Sounds, great. But I’ll say I had to use ricotta! It’ll be up soon.
Hand-rolled? I’m impressed and would never try that myself, I can’t wait to see your filling recipe. Great post!
You’ve never done hand rolled? I actually find that hard to believe. I imagined Zia and crew taught you this way.
They stopped hand-rolling dough some time ago and I never learned the skill, even though I watched it countless times growing up and have Mom’s 4 foot rolling pin. I’ve a blog entry coming in the Fall showing Zia using a ravioli die — I need better pictures. My hat’s off to you, though. You never cease to amaze.
A four-foot vintage rolling pin kinda makes me jealous. Can’t wait to see that post.
REALLY impressive, Greg! Ravioli is a great treat, and yours look awesome. Can’t wait to find out what you put inside them.
I’ve never seen a ravioli stamping tool like that- I thought there were only ravioli wheels. Cool!
Pretty sure it was Williams and Sonoma. My poor wife, it took me a year to use them. With two people in the house, we have to have a guests to make a meal like this.
I’ve bought a number of my ravioli-making tools http://www.Fantes.com. Just select “ravioli” from the list of items on the left. Their inventory of items is pretty extensive.
Love the step by step instructions and the handy tips (agree about the rolling pins!)
I saw your title and actually said “Oh Yeah!” out loud. This is what I’m talkin’ about. Fabulous!!!
I made ravioli last year. The HARD way. Why did it not occure to me to fill them first and THEN cut them? I dont know. I vowed never to make ravioli again. Your way makes so much more sense. I may try it one more time.
Wow, never rolled the dough by hand. Might just have to give it a try now. Love the photos! Nice work.
How I respect that commitment, but I fear the flesh is weak. Just got to give you A for effort, and I bet they’re delicious.
Very impressive – especially the hand rolling. Am ashamed now to admit to using the pasta machine for this. Looking forward to seeing how you made your filling you clever thing!
Katherine keeps asking if I want a pasta roller for Christmas, but I always hem and haw. I think one year she’ll just give me one. But ravis, gotta do those my grandma’s way.
That is the neatest pasta dough making in the universe! Super series. It is the middle of the night and I have no semolina flour but your post inspires me to consider attempting making my own ravioli for the first time!
I bet your photos would be great. Although, actually it’s impossible to roll and photo. I had Katherine help me with the photo part!
Thank you!
I love ravioli but I have never made it at home..now I can 🙂
I can’t wait for the filling recipes
Another fabulous post 🙂
You of course make something that is NOT easy look simple!!!! This must be so delicious!
Maris’ to do list for the weekend: Buy big dowel. Stock up on semolina!
Oooooooooo, I’ve been wanting to make my own pasta since … over like 3 months ago!
But I’ve watched on TV that it’s a lot harder to use semolina to make pasta than it is to use flour… is that true?
Thanks for the recipe, now at least I’ve got one that can guarantee me a success – that’s if I ever find the time to do it!!
Really? I haven’t done both. Ravioli is the only pasta I take the time to make by hand. A lot of our pasta meals are weeknight ones. I think that it might be easier to get flour thin, but I’m not sure!
Wow, I am going to have to keep an eye out for a ravioli cutter like that! Looks like so much fun!
I’m pretty sure Katherine got them at Williams and Sonoma a place we only set foot in around Christmas!
The most impressive of all your posts! Not only in the terms of your evident excellent ravioli making skills, but also by the step-by-step, perfectly illustrated instructions. As a kitchen tools and accessories’ fan I am amazed by your ravioli cutter. I wouldn’t mind it under my Christmas tree either 😉
Thanks, Sissi. You’re too kind.
“All tucked in and cozy.” Can’t wait to find out what. Great series. I’m sure the secret is in the semolina flour.
You make it look so easy! There’s no doubt these are delicious. Makes me hungry.
Pasta fatta in casa!!!! Wow!!! Excellent!!
Wow that sounds way better than what I call it!
I’ve always wanted to make ravioli. The closes I got was using wonton skins for the pasta part. I should def give this a go sometime soon…you make it look easy!
I’m utterly impressed. I’ve never had the patience to make my own pasta but this is really grand. I love the step by step illustrations and I can only imagine how satisfying the result would be. Love the watch band tan lines 🙂
Ha, you should see his feet, where his shoe straps are. He can look outside and tan.
Super impressive! Beautifully photographed too and I love your pasta cutter.
Have a happy weekend.
🙂 Mandy
I love your step-by-step photos! Very impressive!
Great recipe! your dough looks so supple and perfectly prepared. Other than cooking classes, I’ve not made homemade pasta dough. Looking forward to your filling recipe!!
This is the only pasta dough I do by hand. It really is worth the time.
This just went on my bucket list. 🙂
Fantastic post! I saw the opening picture and knew you were up to something good. Love the additional pictures as well.
You have out done yourself this time! What a brilliant tutorial! Fantastic, well done and exceptional post! Great job to the both of you, I love the ravioli cutters Kathrine! Where you the photographer? Cheers and happy Friday!!
Hi Ginger, Yes, I took the photos. Greg helped me set them up, I’m trying to become more proficient with his camera a huge Nikon D200 that has always intimidated me. The ravioli was a surprise too, my sister was visiting and we went over to Memphis without Greg. I knew he was up to something because we don’t normally have ricotta in the house and he bought some. Anyway, he called when we were headed back and asked if I could help him with a how-to post. I hung up and about 15 minutes later, yelled “He’s making ravioli!” I think half the Delta heard!
These ravioli look pillow soft! Yum! I’m jealous because I have nowhere near the counter space I need to properly make my own pasta.
Very, very good post.
Great how-to, Greg. You make it easy – thanks.
Amazing! My son-in-law asked me how to make ravioli a month or so ago, and I had to admit I’d never done it from scratch – like Amy, I’ve only used wonton skins… I’ve already given the kids a ‘heads-up’ about your tutorial.
Not sure I’m brave enough to try it myself…
I have faith in you.
These look fabulous! I am working up the nerve for my next ravioli go-round to make my own pasta – but supposedly it’s done with an eggless pasta dough.
You have inspired me!
Definitely, would like to see that recipe!
This is fantastic! I’ve never made fresh ravioli like this, I cheated and used wonton wrappers LOL. I will try this though!
This is on my list of things to do and I swear your recipe sounds and looks so amazing that when I get around to it I am using your recipe! Will link it back to you so everyone realizes what a genius you are! It looks incredible- great job
Genius indeed! Ha. Thanks. I really do hope you try it.
I haven’t made raviolis in so long. Now I can’t figure out why. I use one of those hand-crank machines, not electric, to roll out the dough. I didn’t even know people do this part by hand. You have inspired me to get back to my pasta machine.
I love your ravioli tool! May have to get one of those for Hubs – cuz I don’t think I’m quite up to homemade raviolis yet. 🙂
No fair Greg, I wanted to see a picture of the “cut” ravioli (or even one after being cooked)! Looks beautiful. Despite constantly wanting to I *still* haven’t got around to making my own pasta. Maybe I should do that first before venturing onto ravioli. Looking forward to seeing the filling recipe too!
It’s coming, I swear!
So pretty… and what a cool tool! I have a little “roller” that looks like a small pizza cutter with a crimped edge, but this, well, this is truly nifty! Where did you get it?
Williams and Sonoma. Well, Katherine did. I used the glass method for years.
I’ve always been too chicken to roll pasta dough out by hand, but you make it look easy. And delicious!
wow, homemade AND hand-rolled pasta… I’m impressed 🙂
I love your ravioli. I haven’t had homemade ravioli in such a long time. I love this. Have you ever heard of fried ravioli? I had it once and it was delish!
It’s not huge here, but when we visit our friend in St. Louis, I think it’s on every menu there. So yep we’ve had it. Katherine likes it a lot. I could go either way.
Really enjoyed the post and your series of photos.
This post is moving me to make homemade pasta. I’ve never thought of giving it a try because it seems that I am crazy busy all of the time. But, I’m going to do it!
It looks delicious.
Jenni
These look delicious! I enjoy the instructional vision of the hands….how about a video of u or Katherine showing us how to do it live? 😉
Katherine’s told me I should do that. Right now, we such lack equipment. Yes, we’re even smart phoneless.
I love the first photo of your hands, you look like you are excited to get started! I don’t know how you do it, but you sure make this recipe look simple. I bet they tested as good as they look. Where did you get the ravioli cutter? It’s so adorable!
Katherine’s pretty sure she got me those at Williams and Sonoma. They were a Christmas present one year. Nothing beats the year we were shopping and she told the person not to bag my gift and instead put it in her purse so I wouldn’t see it. That particular gift a wusthof meat cleaver. I can imagine her explaining to security, but I have the receipt!
Great, I’ll go check out W&S. I can just picture that the sales lady must have had a laugh! Good thing security didn’t ask to see what’s in her bag! lol
I love homemade ravioli too, but it certainly it a treat as you say for the time it make to do it. I’m very I’m impressed you roll the dough by hand rather than through a pasta machine.
I’m just too cheap to buy another appliance!
You make things look easy to make, I never had done one of this before but looks like I wanna try now
Ravioli IS easy to make! It’s a bit time consuming, but it’s definitely not hard. Gnocchi is the same way. Have you made that yet? Every once in a while I invite a bunch of girls over and we spend an afternoon just making batch after batch of gnocchi. At the end of the day we split the cost of ingredients and the gnocchi between us all. Makes it go much faster. Next time I’ll try it with ravioli.
I haven’t but just got my mom’s recipe and really want to. I love the idea of a gnocchi party. If only I had friends that were that into cooking. Let me know if you try the ravis!
Wow there look amazing. Love the cutter tool too
Ravioli! They look amazing! And so simple… hopefully when I finish the college next year in Florence I will b an expert…so we can share tips:)
Looking forward to it!
Wow. That’s impressive. Beautiful dough, great tutorial. Looking forward to the second half of the show!
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Greg I bought a pasta maker ages ago and used a recipe that made it very difficult to knead. I love my ravioli to be really thin and don’t trust my rolling pin skills – do you think I could use your dough recipe and roll it through the pasta maker ?
Probably, but I’ve honestly never done it with a machine. Maybe try a smaller test batch first.
This is an excellent blog post for someone like me that has never attempted ravioli. When I get near a W Sonoma store I’ll have to pick up that tool. Thanks for sharing!
It always seems so simple enough, but I am too nervous to make my own ravioli. I tried making some mezzaluna once before and that did not turn out all that well 😦
Dear Rufus and Katherina, to be hones, I have never thought to make homemade ravioli, even we have “Mantı” similar with yours, but your photographs and explanations how made me to try once… You are amazing. Yes, I know now, you are inspirational Kitchen Chefs… I want to search these ravoili stamps, I hope I can find. And then, will come back again with mine 🙂 Thank you, with my love, nia
You should be able to find some online. If not a glass and a fork will do.
Dumpling!!! my favorite food! Thanks for sharing~~
Yep, I guess I have made dumplings then!
Me likes this post! Katherine, I love that you put these cutters into Greg’s stocking – that is a fantastic stocking gift. And Greg – your blog has me hungry, as usual (though only a mere 30 minutes have passed since my significant Italian dinner this evening!) – and things always look deceptively easy on your blog!
Thanks, Mel. Katherine’s already getting ideas for Christmas, says I’m hard to buy for, but she always does well.
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You and Chicago John have it going with the homemade pasta and cheese!! Actually everything Italian!!
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Making ravioli is so time consuming but worth it. 🙂